Lemonade Pie Cookies Recipes

LEMONADE PIE COOKIES

Steps:

• Heat oven to 350. Line cookie sheet with cooking parchment paper. To make egg wash, in small bowl, beat egg with splash water until well blended. set aside.
• Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2 inch boarder around edge. Place second crust on top. With 3 inch cookie cutter, cut out cookies by gently pressing down through both crust layers. (Lid of jar can be used as cutter.) with handle of knife, press edges to seal, cut "X" in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
• Bake 12-15 minutes or until light golden brown. Cool completely, about 30 minutes before serving.

LEMON PIE COOKIES

Steps:

• In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
• Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
• Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.